Meyer lemons, prized for their sweet-tart flavor and deep yellow, thin rinds, add brightness to otherwise ho-hum cream scones. And just because it's winter time, doesn't mean you shouldn't enjoy blueberries. Unthawed frozen blueberries (or raspberries) work beautifully in baked goods, like these scones. Be careful though -- once you take a bite, you may get fooled into thinking summer is just around the corner.

1. Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.

2. Combine flour, sugar, baking powder, and salt in a large bowl and stir.

3. Cut the butter into small pieces, and add to the flour mixture. Mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces.

4. Whisk eggs and heavy cream in a small bowl. Stir in zest and juice. Add to the flour and butter mixture. Begin to gently mix with a spatula. Add the blueberries. Mix until just combined. (It's OK if a few berries bleed.) Do not over mix, or the dough will become leaden.

5. Using a floured surface, shape the dough into 1 large or 2 small disks, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into triangular shaped scones. Place scones on parchment paper-lined baking sheets. Brush scones with egg wash.

7. Bake scones for 15 minutes, rotating pans mid-way through, or until puffed and golden; transfer to a rack to cool. Cool completely before glazing.

8. For the glaze: Whisk all ingredients in a small bowl until smooth. The glaze should cling to the back of a spoon. For easy clean up, place a sheet of parchment paper underneath the wire rack before glazing the scones. Drizzle glaze over scones. Cool completely until the glaze hardens.

Meyer lemons aren't all that easy to come by here in Rhode Island, or when you can find them, they're expensive. However, on my last trip to Costco I found a box of 12 Meyer lemons at an affordable price. My husband made a few batches of lemon curd, and we stored leftover lemons in the fridge for a few days before making a salmon glaze with them. Next batch goes to these scones -- they look delicious.

Hey, haven't been around for a while... life got so busy that can't even find time to check my favourite blogs :( How are you doing Susan?

Today I got strange alert from Google about link from this site: http://www.goodfoodrecipes.net/europe-christmas-cookies-from-around-the-world-2007.htmlIt looks like they are pulling article from your site...

I'm about to start a fit, toddler-style. I want Meyer lemons! Everywhere I look, someone's blogging about Meyer lemons! Where's mine??? Seriously though, these sound amazing. I would love them. For breakfast, for lunch, right this second...

I made these scones over the weekend, baked half of the batch right away and put the other pre-cut, egg washed scone dough in the freezer. I just baked the frozen scones this morning with the same remarkable results - these are phenomenal scones! Freezing the raw dough makes it easy to have freshly baked scones with little effort anytime! Bake @ 375 for 25-30 minutes. Thanks for another dynamite recipe!